These Bean Tostadas feature a crave-worthy combination of black beans, salsa, and veggies served over crispy corn tortillas. This vegan tostada recipe is perfect for piling high with toppings like shredded cabbage, avocado, corn, cilantro—you name it!
What you need:
- 1 tbsp olive oil, divided
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1/2 red onion, sliced thin
- 30 oz canned black beans, drained and rinsed
- 1/2 cup salsa (any kind will work)
- Salt and pepper
- 2 tbsp water or broth (more as needed)
- 8 corn tortillas
Heat half the olive oil over medium-high heat in a skillet. Add the peppers and onions. Cook for 7-9 minutes until tender-crisp. If the peppers and onions are cooking too quickly, add a couple of tablespoons of water. Remove and set aside.
Add the remaining oil. Add the beans, salsa, water, salt, and pepper. Cook for 5-7 minutes, stirring as needed. Use a potato masher or back of a spoon to mash. If the beans are thicker than you would like, add some extra water or broth. Taste and season so they are very flavorful.
To make the tostadas: Preheat the oven to 400 degrees. Place the tortillas on a baking sheet or directly on the oven rack. Cook for about 4 minutes on each side until they are crispy. You can cook these at the same time as the beans.
Assemble the tostadas: Spread the beans on the tostada shells. Add the sauteed peppers and onions. Then add all your favorite toppings. I like mine with sliced avocado, cilantro, tomatoes, jalapeno, and queso fresco.
We hope you enjoy this delicious Bean Tostadas recipe.
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